Nigella Fish Tacos ​Recipe

This delicious and easy recipe for fish tacos is perfect for a quick weeknight dinner. With crispy fish, creamy avocado, and a tangy lime kick, it’s both flavorful and nutritious. Plus, you can adjust the spice level with common ingredients like chili or hot sauce for a meal that suits everyone’s taste.

Ingredients Needed:

For the Quick Pickled Onion:

• 1 small red onion, peeled, halved, and sliced into half-moons
• 2 limes, juice only

For the Hot Sauce:

• 125g mayonnaise
• 2 tsp gochujang paste (or other hot sauce, to taste)

For the Corn Relish:

• 1 x 198g tin sweetcorn, drained
• 1 fresh red chili, finely diced (de-seed if you don’t like too much heat)
• 3 tbsp chopped fresh coriander
• Salt, to taste

For the Fish Tacos:

• 750 – 900g skinless fillets of firm white fish, such as hake or haddock, from the thicker loin end
• 1 tsp ground cumin
• ½ tsp paprika
• 1 tsp sea salt flakes
• 1 garlic clove, peeled and finely grated or minced
• 2 tbsp regular olive oil
• 8 soft corn tortillas

To Serve:

• 2 ripe avocados
• 1 lime, juice only, plus 2 limes, cut into wedges
• Salad leaves of your choice
• 1–2 tbsp chopped fresh coriander

How To Make Fish Tacos ​Recipe?

1. Preheat the Oven: Preheat the oven to 220°C/200°C fan (Gas 7) for the fish. While the oven heats, prepare the sides for the tacos.
2. Quick Pickled Onion: Place the red onion slices in a bowl and cover with lime juice. Stir with a fork to mix well. If you can prepare this ahead of time (up to 1 day), great, but even 20 minutes is enough.
3. Make the Hot Sauce: Mix the mayonnaise and gochujang paste (or your preferred hot sauce) in a small bowl. Set aside.
4. Make the Corn Relish: Combine the drained sweetcorn, diced chili, chopped coriander, and a pinch of salt in a bowl. Stir well and set aside.
5. Prepare the Fish: Cut the fish fillets into long fingers. Place them in a shallow roasting tin. In a small bowl, mix the cumin, paprika, and sea salt, then sprinkle over the fish fillets.
6. Cook the Fish: In another small bowl, mix the garlic and olive oil. Drizzle the garlic oil over the fish fillets. Roast in the preheated oven for 8–10 minutes, depending on the thickness of the fillets. Check if the fish is cooked through before removing it from the oven.
7. Warm the Tortillas: Once the fish is cooked, turn off the oven and warm the tortillas in the residual heat.
8. Prepare the Avocados: Peel, stone, and slice the avocados. Drizzle with lime juice to prevent browning.
9. Serve: Arrange the fish on a plate (optional: line with salad leaves). Sprinkle with fresh coriander. Serve the warmed tortillas alongside the fish and bowls of pickled onions, corn relish, hot sauce, and sliced avocados. Add lime wedges and napkins for easy taco assembly.

Recipe Tips:

• Choose Fresh Fish: Fresh fish like haddock or hake is best for soft, tasty tacos. Try to avoid frozen fish.
• Don’t Overcook the Fish: Fish cooks fast, so don’t leave it in the oven too long. It should be just opaque and flake easily.
• Pickle the Onion Early: Let the red onion soak in lime juice for at least 20 minutes before serving for more flavor.
• Warm the Tortillas: Heat the tortillas in the oven or a dry pan to make them soft and easy to fold.
• Add Extra Toppings: You can add toppings like lettuce, salsa, or sour cream for more flavor.

How To Store Leftovers?

First, let the leftover fish and toppings cool to room temperature. Store them separately in airtight containers in the refrigerator for up to 2 days. Keep tortillas wrapped to prevent them from drying out.

Nutrition Facts:

• Calories: 244 kcal
• Total Fat: 12g
• Saturated Fat: 4.1g
• Cholesterol: 25mg
• Sodium: 370mg
• Potassium: 300mg
• Total Carbohydrate: 27g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 12g

Try More Nigella Lawson Recipes:

• Nigella Fish Pie Recipe
• Nigella Fish Cakes​ Recipe
• Nigella Fish Curry​​ Recipe​